Macadamia brownie with maple syrup to raspberry-basil sorbet

Name: Macadamia brownie with maple syrup to raspberry-basil sorbet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g frozen raspberries; 6 Stem(s) Thai Basil; 1 Organic Lemon; 230 g Palm sugar; 175 g Flour; 50 g Cocoa powder; 2 TEASPOONS Baking Powder; 300 ml Rice milk; 75 ml Sunflower oil; 100 g salted, roasted macadamia nut kernels; 7-10 Tbsp Oil and flour

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g frozen raspberries
6 Stem(s) Thai Basil
1 Organic Lemon
230 g Palm sugar
175 g Flour
50 g Cocoa powder
2 TEASPOONS Baking Powder
300 ml Rice milk
75 ml Sunflower oil
100 g salted, roasted macadamia nut kernels
7-10 Tbsp Oil and flour

Directions

1
Let raspberries thaw slightly at room temperature. Wash basil, shake dry. Pluck the leaves from the stalks and chop them finely, except for a little garnish. Wash lemon hot, grate dry and grate peel thinly.
2
Puree the raspberries and 80 g sugar with a hand blender. Stir in lemon zest and basil. Pour ice into a bowl and freeze for at least 4 hours.
3
Mix flour, cocoa powder and baking powder. Add 150 g sugar, rice drink and oil and mix to a smooth dough with the whisk of the hand mixer. Stir in nuts, except for 2 pieces, briefly. Pour the dough into an oiled and flour-spread square baking tin (17 x 17 cm).
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Take out and let cool in the form. Cut the cake into about 18 pieces. Chop the remaining nuts.
5
Form ice into balls. Arrange 1 piece of cake and 1 ball of ice cream. Sprinkle with nuts and decorate with basil. Use the rest of the cake for other purposes.